Still with the Christmas cookies? Still with the Christmas cookies! These are my mom’s famous nutballs! Veganized! She puts red sprinkles for the vegan ones because she hearts me. As you can see above, we made these once again this year and my mom was like, “did we give your vegansaurs the recipe yet?” And I was like, “I think we did!” Low and behold, flashback to 2009 and you will find it. It’s my dear grandma’s recipe and they are my favorite cookies ever. No one will fault you if you decide to make them now, though the big day has passed. Because they are the greatest cookies ever! And you get to say, “nutballs!”
Recipe: Vegan Nutballs! »
They are similar to Mexican wedding cookies and Russian tea cakes but at my house, we call them nutballs. The other difference is that these are so amazingly awesome and all the other powdered sugar lookalike cookies are gross or just bland. This recipe is passed down from my grandma and these are my favorite Christmas cookies EVER. Now, my friends, I am sharing this special recipe with you guys. I’m such a giver!
One note, you may notice in the pictures that these cookies are pink instead of white—that’s because my mom loves me! She makes them pink so I will know which ones are vegan and so I can make sure NO ONE ELSE EATS THEM. They’re all mine! If you want to make them pink (or any other color for that matter), add food coloring to the batter and colored sugar to the powdered sugar. Ta da!
1/2 cup butter substitute (I use Earth Balance, of course)
3 Tbs. sugar
1 cup flour
pinch of salt
1 tsp. soy milk
1 cup walnuts
1/2 tsp. almond extract
2 cups powdered sugar
Preheat oven to 325 F.
First you have to put the walnuts in a food processor and finely chop them (that means little tiny bits!).
Place your butter in a medium bowl and add sugar, flour, salt and walnuts. With a fork, cream the butter into the dry ingredients. The mixture should be very dry, like in the picture on the left.
Now add soy milk and almond extract (and food coloring, if you’re using it). You do not want the dough too moist! It should be dry and crumbly (in a good way!). If it’s not dry enough after adding the soy milk, throw in some extra flour.
Roll into balls and place on an ungreased cookie sheet. Cook for 30 to 35 minutes until the cookies are just barely starting to brown. If you made the dough right, the cookies should be pretty much the same shape as when they went in. If the dough is too moist, the cookies will spread out somewhat. Not the end of the world but YOU DID IT WRONG.
Put your powdered sugar in a medium bowl. When the cookies are still warm but cool enough to handle, roll them in the powdered sugar, placing them on a tray afterwards. After you’ve gone through and rolled each cookie, start back at the beginning and give them a second roll in the powdered sugar. Sugar = deliciousness! And now you are done! And everybody will be like, “OMG I LOVE YOU.”
And now for your enjoyment, a different kind of holiday balls: Schweddy Balls!